Directions: Cream butter and cream cheese together. Gradually blend in flour until
a slighty soft dough forms. Wrap dough in plastix wrap, and
refrigerate about 2 hours, or until firm. On a floured board, roll
dough out to a thickness of about 1/3 inch.Using 2-3 inch round cookie
cutter, cut out several circles. Either using a doughnut cutter the
same diameter, or a canape cutter or bottle cap, cut out center of
half the circles. On an ungreased cookie sheet, place the solid
circles, being careful to leave adequate space between cookies. (These
do not spread much but they do puff up in height.) Using circles tha
thave the centers cut out, place on top of solid circles. Using a
small spoon, fill each cookie with the fruit filling of your
choice.Filkl just up to top of dough. Bake at 375 degrees, about
12-15 minutes, or until puffed up and beginning to turn golden. Let
cool on cookie sheeys for about three minutes and then transfer to
rack to complete cooling. Seaqsonal hoilday shape cutters may be used
as well. Bottle caps or matching canape cutters can be used to cut out
the centers. These do not store doe more than a couple of days at room
temperature. Refrigerate in the unlikely event that there are a lot of
leftovers. Serving Ideas : Thse look very attrractive when arramged on
a platter. NOTES : For those who are careful about sugar consumption -
the cookies can be filled with all fruit spreads as well as canned
fillings. Actually, almost any thick preserves will do. Just don't use
any jelly or any spread that is too thin, as they melt and run all
over in the oven. Do not use pie fillngs as these are also too thin.
Recipe may be doubled or more. Recipe by: Elsie Goldberg Posted to
KitMailbox Digest by Supersew <Supersew@aol.com> on Dec 22, 1997